My five year old is starting to say the correct words more often, words that make me realize I'll miss the old phrases. So here are a few, saved in a place for me to remember. Many of these terms have become new whole-family vocabulary.
Hand Sanitizer - Hanitizer
Presvytera Maria - Tezaria, Tezmaria, Prezatezmaria
Back Yardigans - Backward Guardians
Unpack - Repack ("RE" is the preferred prefix for many words)
Terri - Tehwee
Mrs. Maria - Mizariah
Chicken and Dumplings - Chiklin-dumplins
Many years to my five year old girl!
Wednesday, June 13, 2012
Tuesday, June 5, 2012
How to Make Koliva Memorial Wheat
If you've never shared Koliva in memory of a loved one, this is a special treat with symbolic meaning. (Seems like most traditional Church foods have symbolic meanings!) Wheat kernels must fall to the ground and die in order to create new life (Gospel of St. John 12:24), just as our souls and bodies must come to an end of our earthly sojourn in order to pass into new life in eternity.
2 cups of wheat berries (the "soft" ones cook faster; can usually find these from health food store)
1/2 c. chopped walnuts
1 c. white raisins (or whatever dried fruits you prefer)
1/4 cup sugar
1/2 cup slivered almonds
1 tsp cinnamon
1/2 tsp cumin (optional)
1 cup finely ground zweiback toasts or graham crackers (optional)
1 cup powdered sugar
dragees or more nuts/ raisins for decoration
Day 1. Cover and soak berries overnight.
Day 2. Drain & rinse. Cover with water in large pot and bring to boil. Reduce heat and simmer uncovered 1-3 hours, until puffy and tender (keep covered with water and stir occasionally). A rice cooker or instant pot works great too.
Drain in a colander; rinse and drain again. Spread the wheat our on a smooth dish towel to dry overnight. (Don't spread them on a terry cloth bath towel. Please. Trust me.) You can just dry them for a couple of hours if you don't have an extra day :)
Day 3. Light a candle and pray. Mix all ingredients. You may decide to bring the mix to church to assemble. One time, when I arrived, another dear sister in Christ added a Lebanese spice and I wish I could tell you what it was - maybe star anise?
In any case, put combined mixture on a tray that has been covered with wax paper.
Heap in a mound toward center and press to make smooth.
To top it: First sprinkle with 1 cup of finely ground zweiback toast or graham cracker crumbs, and then sift on the powdered sugar. (the crumbs keep the sugar from absorbing and disappearing into the wheat).
Make a cross in the center with koufeta, dragees, nuts, raisins, etc.
(This is Carol's Koliva)
(from the 2008 archives - I think it's worth sharing again)
Heap in a mound toward center and press to make smooth.
To top it: First sprinkle with 1 cup of finely ground zweiback toast or graham cracker crumbs, and then sift on the powdered sugar. (the crumbs keep the sugar from absorbing and disappearing into the wheat).
Make a cross in the center with koufeta, dragees, nuts, raisins, etc.
May Their Memory Be Eternal!
(from the 2008 archives - I think it's worth sharing again)
Friday, June 1, 2012
Many thanks to Anna for her Magic Kale - I loved it. And here is one that came in my Farmers Market email this morning that I can't wait to try. Substituting pecans for feta might be nice for the fast. The recipe below is a direct quote from the NPR website, which you can visit by clicking on the link. Enjoy!
Kale, Peach, Corn And Feta Salad by Deena Prichep for NPR
Makes 6 servings
1/4 cup olive oil
Juice of 1 lime
2 tablespoons sherry vinegar
Dollop honey
Salt and pepper to taste
1/2 small red onion, sliced into thin half-moons
1 bunch kale (red Russian is especially nice), washed and torn into small pieces
1/2 bunch cilantro, washed and coarsely chopped
2 ears corn, cut off the cob
3 peaches, cut into slim wedges
1/4 cup feta (preferably a moist, mild feta, like French or Israeli), crumbled
In a large bowl, whisk together the olive oil, lime juice, sherry vinegar and honey. Season with salt and pepper to taste. Add the onion, and let sit for a few minutes to mellow. Add the kale and cilantro, and mix well to coat with the dressing. (Monica"s note: I like Anna's recommendation of "massaging" the dressing in.) Let sit for an hour, refrigerated or at room temperature, for the kale to absorb the dressing and soften. Scatter the corn, peaches and feta over the top and serve (or pack in containers for a picnic).
Kale, Peach, Corn And Feta Salad by Deena Prichep for NPR
Makes 6 servings
1/4 cup olive oil
Juice of 1 lime
2 tablespoons sherry vinegar
Dollop honey
Salt and pepper to taste
1/2 small red onion, sliced into thin half-moons
1 bunch kale (red Russian is especially nice), washed and torn into small pieces
1/2 bunch cilantro, washed and coarsely chopped
2 ears corn, cut off the cob
3 peaches, cut into slim wedges
1/4 cup feta (preferably a moist, mild feta, like French or Israeli), crumbled
In a large bowl, whisk together the olive oil, lime juice, sherry vinegar and honey. Season with salt and pepper to taste. Add the onion, and let sit for a few minutes to mellow. Add the kale and cilantro, and mix well to coat with the dressing. (Monica"s note: I like Anna's recommendation of "massaging" the dressing in.) Let sit for an hour, refrigerated or at room temperature, for the kale to absorb the dressing and soften. Scatter the corn, peaches and feta over the top and serve (or pack in containers for a picnic).
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